Mix blueberry-cranberry drink together with prepared lemonade in a large pitcher.
Chill well.
Just before serving, stir in 1 1/2 cups ginger ale.
Serve.
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
Let cream cheese soften; whip until fluffy.
Gradually add condensed milk while continuing to beat until well blended.
Add lemon juice and vanilla; blend well.
Pour into prepared crust. Chill an hour or two before covering top of pie filling with Blueberry Sauce.
Blueberry and White Chocolate Whipped Cream:<
ea twice.
Pour the blueberry-tea into a heat proof
mall food processor, pour in moonshine and blend together. When mixed
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
f vinegar indicated in the recipe and heat on the stove
Stir baking mix, milk, egg, sugar, baking powder, lemon zest and juice in a bowl until blended; stir in berries.
Melt 1 t butter in a large nonstick skillet.
For each pancake, pour about 1/4 cup batter in pan.
Cook until bottoms are golden; turn over and cook until bottoms are golden.
Repeat with remaining butter and batter.
This recipe makes 10 (4 inch) pancakes.
op with thin layer of blueberry pie filling.
Repeat until
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
Mix Duncan Hines Butter Recipe cake mix, eggs, milk and peanut oil together.
Pour into 3 or 4 layers; cook as directed.
Cool.
it and enjoy this refreshing drink.
Classic French Vanilla Ready-To-Drink, butter, and vanilla. Add egg
Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it).
Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice).
Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
Put the can of pie filling in bottom of casserole dish. Cut oleo into dry yellow
cake\tmix.
Put
the\tcake
and oleo mixture on top of the
blueberry
pie
mix.
Cook in 450\u00b0 oven for 10 to 15 minutes.
xtract; stir to coat. Pour blueberry mixture into the prepared pie
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
In blender, add all ingredients.
Make vanilla pudding according to directions. Tear angel food cake into small pieces. Alternate layers in large bowl: pudding/cake/blueberry/Cool Whip. End up with Cool Whip on top. Decorate with fresh blueberries if desired.